Ingredients:

  • 1 lb (450g) Korean rice cakes (tteok)
  • 1 cup (240ml) water
  • 3 tablespoons gochujang (Korean red chili paste)
  • 1 tablespoon gochugaru (Korean red chili flakes)
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon sesame oil
  • 1 teaspoon rice vinegar
  • 2 green onions, chopped (for garnish)

Instructions:

  1. If using dried rice cakes, soak them in warm water for about 30 minutes.
  2. In a bowl, combine gochujang, gochugaru, soy sauce, sugar, garlic, sesame oil, and rice vinegar. Mix well to create a smooth sauce.
  3. In a large skillet, add the soaked rice cakes and water. Bring to a gentle boil over medium heat.
  4. Pour the sauce into the skillet with the rice cakes. Stir well to coat all the rice cakes.
  5. Reduce heat to a simmer and cook for about 10 minutes, stirring occasionally until the sauce thickens and the rice cakes become tender.
  6. Remove from heat, garnish with chopped green onions, and serve hot.